Real Recipes From Real Home Cooks ®
One Hour Easter Dinner
"This Sheet Pan Easter Dinner consists of roasted Parmesan asparagus, honey-butter roasted carrots, pineapple brown sugar ham, cheesy au gratin potatoes, and a toasted baguette...."
INGREDIENTS
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Au Gratin Potatoes
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3 cups Yukon Gold potatoes, thinly sliced
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2 tablespoons unsalted butter
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2 tablespoons flour
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1 cup whole milk
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1/2 teaspoon EACH: onion powder, garlic powder, salt, pepper
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1/2 cup sharp cheddar cheese, freshly grated
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1/4 cup Parmesan cheese, freshly grated
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Honey Butter Carrots
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1 pound baby carrots,* washed and peeled
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1 tablespoon olive oil
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1/2 teaspoon salt
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1/2 teaspoon dried thyme, optional
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1/2 tablespoon unsalted butter
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1/2 tablespoon honey
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Parmesan Asparagus
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1 bunch thick asparagus, woody ends removed
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1/2 teaspoon EACH: garlic powder, dried basil, dried thyme
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2 tablespoons olive oil
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1/3 cup Parmesan cheese, freshly grated
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Brown Sugar Pineapple Ham
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1 and 1/2 pounds Smoked Boneless Ham, OR 3 (7 ounces EACH) ham steaks (halved crosswise)
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1 can sliced pineapples (reserve the juice)
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1/4 cup light brown sugar, packed
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1/2 teaspoon Dijon mustard
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Optional
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1/2 large baguette, sliced
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2 tablespoons unsalted butter
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1/2 teaspoon Italian Seasoning
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Fresh parsley, fresh lemon
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